Elderflower syrup is a fresh and refreshing drink, prepared with elderflowers harvested in the spring.
We serve it as follows: we pour a small amount into a pitcher and dilute it with fresh water. Alternatively, it can be added to a good dry white wine for a refreshing aperitif.
Elderflower syrup will appeal to both adults and children! It is a healthy, refreshing drink with a sweet flavor—in short, an excellent way to quench your thirst during the summer heat.
Ingredients for approximately 7 bottles of syrup:
3.5 kg of granulated sugar
10 untreated lemons
1 orange
30 elderflowers
30 g of citric acid
4 l of still water
Store in the refrigerator in tightly sealed bottles.
Once a bottle is opened, it should be consumed within 3–4 weeks.
Method:
Pour the cold water into a large stainless steel pot and dissolve the citric acid and sugar. Wash the lemons and orange and slice them thinly, leaving the peel on. Wash the flowers thoroughly. Add the fruit and flowers to the pot and press down well. Leave to macerate for 3 days, covered, in a cool place. Squeeze the lemons and elderflowers twice a day over the course of the 3 days. Pass through a fine sieve 2 or 3 times until only the clear juice remains. Place on the stove and heat to 65°C. Turn off the heat and bottle in clean, dry glass bottles. Cap once cold and store in the refrigerator. The indicated quantity will be enough for approximately 7 bottles.
